Caldo de Res (Mexican Beef Soup)
Caldo de Res is a traditional Mexican dish often enjoyed for Sunday family lunches. This beef soup is rich in vegetables and spices, making it not only delicious but also incredibly nutritious. The freshness of the lime and the aroma of cilantro perfectly complement this warm, comforting meal. The recipe originates from rural areas of Mexico, where households often prepared it to utilize local ingredients. Today, it has become a well-known and beloved dish around the world.
Ingredients for this recipe
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Preparation Steps
1
Place the beef shank in a large pot, pour in 2 liters of water, and bring to a boil. Once boiling, skim off any foam that rises to the surface to keep the broth clear.
2
Add the salt, pepper, halved white onion, and garlic cloves. Reduce heat to low and simmer for 1.5 hours, or until the meat is very tender.
3
Meanwhile, prepare the vegetables: peel the carrots, turnips, and potatoes. Cut them into large pieces. Slice the corn on the cob into approximately 1.5-inch pieces.
4
When the beef is almost tender, add the vegetables to the pot. Start with the carrots, turnips, and corn, as these require a longer cooking time.
5
After 15 minutes, add the potatoes, zucchini, and diced tomatoes. Continue cooking until all the vegetables are tender, about 20 minutes more.
6
Before serving, garnish the soup with freshly chopped cilantro, and serve with lime wedges so guests can season it to their liking.
